These lemon cut out cookies are a healthy delight made with almond flour and naturally sweetened with maple syrup. Topped with a simple vanilla icing, they come together without needing to chill the dough and bake up quickly. This lemon cookie recipe is gluten free, dairy free, and paleo friendly — just right for anyone craving a delicious treat that fits clean eating!

Lemon has become my absolute favorite flavor this year—I just can’t get enough of that fresh, zesty brightness! I’ve been sneaking it into everything from my daily water and quick breads to cookie bars and even adding a splash to meatball sauce for a tangy twist.

These gluten-free lemon cut out cookies quickly became my go-to treat for spring. They’re classic lemon shortbread cookies made with almond flour, fresh lemon zest bursting with flavor, and a touch of real maple syrup for natural sweetness. To finish, I love adding a simple vanilla icing, but you can totally customize with sprinkles or chopped nuts if you want to get playful.

Not only do these cookies taste fantastic, but they also fit a bunch of different diets! They’re naturally gluten free, paleo friendly, and with a little tweak, great for vegans too. Truly a bright, tasty treat everyone can enjoy.

Why You’ll Love these Lemon Cut Out Cookies

• Paleo and gluten free – made with almond flour and tapioca starch for that perfect soft yet chewy bite.
• Vegan friendly – No eggs or dairy in the cookie dough, so everyone at the table can dig in happily.
• Super easy to make – Mix everything in one bowl, no chilling required, then roll out and bake in no time.
• Big lemon flavor – The bright lemon zest pairs perfectly with the nutty almond flour, whether you frost them or enjoy them plain.

Ingredients

All the details for ingredients are down in the recipe card, but here’s a quick peek at what you’ll need to create these yummy lemon cut out cookies:

• Blanched almond flour – This is the soft, nutty base of the cookie. If nuts aren’t your thing, tigernut flour makes a great alternative.
• Tapioca starch – Helps keep the cookies tender with a bit of chew. You can swap in arrowroot starch or flour at an equal measure.
• Salt – Just a pinch to pull out all the flavors and balance the sweetness.
• Maple syrup – Gives natural sweetness with a rich depth, without being overpoweringly sugary.
• Vanilla extract –Adds cozy warmth to round out the flavors perfectly.
• Lemon zest –Make sure to zest one fresh lemon to pack in that vibrant citrus punch.
• Lemon juice –A little splash adds fresh zing and brightness.
• Icing (optional) –This easy vanilla icing is made from powdered sugar (or powdered monk fruit for a paleo-friendly switch), egg whites, and vanilla. Feel free to swap for your favorite frosting if you want a different vibe!

How to Make Lemon Cut Out Cookies

The process here couldn’t be simpler: mix it all in one bowl, roll out the dough between parchment sheets, cut your cookie shapes, and bake. You can enjoy them as is or add icing once they cool. Here’s how to do it step-by-step:

1. First, preheat your oven to 350°F (175°C).

2. Make the dough: whisk together all the dry ingredients, then gently fold in the wet ingredients until the dough comes together smoothly.

3. Roll and cut shapes: place the dough between two sheets of parchment paper and roll it out evenly. Peel off the top sheet, then press cookie cutters into the dough for fun shapes or classic circles.

4. Bake: arrange your cut cookies on a lined baking sheet and bake at 350°F for 8 to 12 minutes, just until the edges show a light golden hue.

5. Cool and ice: let the cookies cool completely before dipping them in or spreading on your chosen icing or frosting.

Tips and Tricks

• Use a kitchen scale: I always weigh my almond flour and tapioca starch for consistent, perfect cookies every single time. Grams are a baker’s best friend!
• Roll the dough between parchment: This trick keeps your workspace mess-free and makes removing the rolled dough a breeze. Plus, your cookie shapes will come out so clean and perfect.
• Add icing for a special touch: The vanilla icing adds a fresh brightness and a fun look, but feel free to swap in your favorite frosting—whether it’s homemade or store-bought—to suit the occasion.

Storage

To keep these cookies fresh, store them in an airtight container or a zipper bag. They stay good at room temperature for a few days. You can also refrigerate them for up to a week or freeze them for about a month. When you’re ready for a bright, lemony treat, just thaw and enjoy!

Make-Ahead Tips

This dough pulls together quickly and doesn’t need chilling, which makes last-minute baking easy. You can mix the dough a day ahead and keep it wrapped tightly in the fridge. When you’re ready, simply roll, cut, and bake. The baked cookies freeze wonderfully too, so you can make a batch in advance and have lemony sunshine at the ready whenever your family or guests want a sweet moment.

Variations

Looking to switch things up? Try adding a teaspoon of lemon extract alongside the zest for an even bigger lemon punch. Swap the vanilla icing for a tangy lemon glaze made from powdered sugar and fresh lemon juice for a brighter finish. For a fanciful twist, sprinkle finely chopped pistachios or crushed freeze-dried raspberries on top of your icing. If you’re avoiding nuts, tigernut flour is a fantastic alternative, and sunflower seed flour works great as another paleo-friendly option.

Serving Suggestions

These lemon cut out cookies shine paired with an afternoon cup of tea or a cold glass of milk—they’re balanced just right between bright and sweet. They’re perfect for spring gatherings, school lunches, or served as a light dessert after dinner. Pack them in pretty tins or wrap with a ribbon to make a thoughtful homemade gift. Because they’re gluten free and paleo friendly, they work wonderfully for sharing with friends who have dietary needs so everyone gets to enjoy a little homemade love.

FAQ

Is there a swap for tapioca starch?

Tapioca starch keeps these cookies tender with a nice chew. If you don’t have it, arrowroot starch is a perfect 1:1 substitute and works just as well.

Are these lemon cut out cookies vegan?

The dough itself is vegan-friendly since it uses no eggs or dairy. The vanilla icing I share calls for egg whites, so that part isn’t vegan, but you can either skip the icing or swap in a vegan-friendly version with no problem.

How can I decorate lemon cookies?

I love adding vanilla icing, then sprinkling chopped almonds and a bit of fresh lemon zest on top while the icing is still wet. You can also get creative with colorful sprinkles, hemp seeds, a dash of cinnamon, or your favorite chopped nuts for extra texture and fun.

My dough is sticking! What do I do?

If your dough is sticking to the parchment during rolling, just dust the paper lightly with tapioca starch before rolling it out — it helps so much to keep things smooth and easy.